These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 10 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!
Why You’ll Love These Chocolate Peppermint Protein Balls
- Creamy nut/seed butter and chocolate protein powder combine for a high-protein snack that also satisfies your sweet tooth.
- The peppermint extract and candy-cane topping bring a festive, refreshing twist without added junk.
- Quick to make, simple to store, and perfect for holiday prepping (or regular snack stash).
Frequently Asked Questions
Does any nut or seed butter work?
Yes – almond butter, cashew butter, sunflower seed butter, or even peanut butter will work!
What protein powder do you use?
Aloha Chocolate Protein Powder or any high-quality chocolate-flavored protein works; opt for vegan if you want fully plant-based.
How do I store these protein balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months and thaw before eating.
Recipe Variations and Substitutions
- Swap almond butter for cashew or sunflower seed butter for a nut-free version!
- Omit candy-canes and sprinkle sea-salt flakes or cocoa nibs instead.
- Use sugar-free dark chocolate chips to reduce added sugars while keeping richness.
Sam’s Recipe Tips
- If the mixture seems too dry to roll, add one tablespoon of non-dairy milk at a time until you can comfortably roll it.
- Use parchment-lined tray before freezing to prevent sticking, and press the crushed candy-canes lightly so they adhere to the chocolate coating.
- For smoother melting, heat chocolate chips + coconut oil in 30-second bursts, stirring between intervals to avoid burning.
Chocolate Peppermint Protein Balls
Equipment
- 1 medium bowl
- 1 small bowl
Ingredients
- 1 cup chocolate protein powder if unsweetened, add 3 tablespoons of maple syrup to this recipe
- 1/2 cup almond butter or cashew butter
- 3-4 tablespoons non-dairy milk
- 1/4 teaspoon peppermint extract
For the chocolate coating:
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil optional
- crushed candy canes optional
Instructions
- Add the almond butter, chocolate protein powder, peppermint extract, and non-dairy milk to a bowl and mix until fully combined. Continue adding one tablespoon of non-dairy milk if the mixture seems too dry to roll into balls.
- Scoop the truffles with a medium-sized cookie scoop into about 2 tablespoon-sized portions and roll into balls between the palms of your hands. Transfer the balls to the freezer for a few minutes while you prepare the topping.
- Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely smooth.
- Dip each protein truffle into the melted chocolate, then carefully transfer to a parchment-lined plate. Sprinkle the truffles with crushed candy canes, then transfer to the fridge until the chocolate has hardened.
